Thoroughly clean the mandarins and cook with the peel in plenty of water for about 10 minutes. Then pour off the water and let the fruits cool down enough that you can crush them by hand over a large saucepan. Remove any pips that may be present.
Bring the now roughly crushed mandarins to the boil together with approx. 800 g sugar - less depending on the sweetness and taste of the fruit. Then switch off the stove and let the fruit steep for at least 12 hours overnight.
After the resting time, let the mandarins simmer for about 45 minutes. Add the juice of two lemons or limes and simmer for another 10 minutes. Then pass the fruits with a food processor to the desired consistency or size of the peel pieces.
Pour the jam directly into boiled jars and close them immediately.
You don`t have to use jam sugar for the recipe, as there is enough pectin in the peel of the mandarins.
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